Description
This Giant Frosted Strawberry Pop Tart recipe features a flaky pre-made pie crust filled with sweet seedless strawberry jam and topped with a smooth, vanilla-infused powdered sugar glaze. Perfectly baked until golden and sprinkled with optional colorful sprinkles, this homemade pop tart is a delightful treat that makes sharing easy with 8 generous servings.
Ingredients
Scale
Pop-Tart
- 1 package (2 crusts) pre-made pie crusts
- 3/4 cup seedless strawberry jam
- 1 egg (for egg wash)
- 2 tablespoons water (for egg wash)
Glaze
- 2 cups powdered sugar
- 3 tablespoons milk or water
- 2 tablespoons salted butter (melted)
- 1 teaspoon vanilla extract
- sprinkles (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set it aside to ensure the pop tart doesn’t stick during baking.
- Roll out first crust: Remove the pie crusts from their packaging. Place one crust on the prepared baking sheet and gently roll it out into an 11-inch wide circle using a rolling pin to even out the dough.
- Spread jam: Evenly spread 3/4 cup of seedless strawberry jam over the center of the rolled-out dough, leaving a 1-inch border around all sides to allow for sealing.
- Apply egg wash border: In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the 1-inch border around the dough with this egg wash to help seal the edges.
- Prepare second crust and seal pop tart: Roll out the second pie crust to the same 11-inch size. Carefully place it over the jam-covered first crust. Gently press the edges together with your fingers to seal, then use a large fork to crimp the edges all around. Lightly prick the center of the top crust with the fork to allow steam to escape during baking. Optionally, brush the entire top surface with remaining egg wash for a glossy finish.
- Bake: Place the baking sheet in the preheated oven and bake the pop tart for 16 to 18 minutes, or until the crust is lightly golden and cooked through. Remove from the oven and allow it to cool while you prepare the glaze.
- Make the glaze: In a medium bowl, whisk together the powdered sugar, milk or water, melted salted butter, and vanilla extract until smooth and fully combined. This creamy glaze will add sweetness and a nice finishing touch.
- Glaze and decorate: Spoon the glaze evenly over the cooled pop tart—even if the tart is slightly warm, it is fine. If desired, sprinkle colorful sprinkles on top for a festive look.
- Slice and serve: Using a sharp, thin knife, cut the giant pop tart into 8 equal slices. Serve and enjoy this delightful homemade strawberry treat!
Notes
- Use seedless jam to avoid large fruit chunks that may leak during baking.
- Ensure the edges are well sealed to prevent the jam from oozing out.
- For a dairy-free option, substitute milk with non-dairy milk and use dairy-free butter alternatives in the glaze.
- Sprinkles are optional but add a fun touch, especially for celebrations.
- Let the pop tart cool slightly before glazing to help the frosting set properly without melting off.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
